Effects of Electrical Stimulation and Hot Boning on Color Stability of Aerobic and Vacuum Packaged Restructured Beef Steaks

From eight cows, following electrical stimulation, the righthand-side longissimus and psoas major muscles were hot boned within 1 1/2 h post mortem, vacuum packaged and chilled at 1±1°C. The lefthand longissimus and psoas major muscles were cold boned and vacuum packaged after the carcasses had been chilled for 24 h (i.e. 1 1/2 h at −1 to −4°C, 3 m.s−1 immediately after slaughter followed by chilled storage at 1 ± 1°C). After 12 d of storage at 1 ± 1°C all primals were unpacked and cut into steaks which were subsequently displayed at 3±1°C under continuous illumination with a 300–400 Lux lamp. At days 0, 2, and 4 the color of the steaks was measured both instrumentally (Hunter L*, a*, b* and spectrum analysis) and visually (6-member butcher-panel). After 4 d of display steaks from hot boned psoas major muscles had a more stable color (higher a*- and chroma-values) than steaks from cold boned counterparts (P<0.05) which coincided with slightly, though not significantly, better color scores (P<0.10). The color stability of the longissimus muscle was not affected by time of boning. It is concluded that the color-stabilizing effect of hot boning is fairly small and probably of marginal significance to the retailer when electrical stimulation is included in the slaughtering process.

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EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2017.6.4.1054-1058 ◽

2017 ◽

Vol 6 (4) ◽

pp. 1054-1058 ◽

Cited By ~ 2

Author(s):

Ana Paula A. A. Salim ◽

Anna C. V. C. S. Canto ◽

Bruno R. C. Costa-Lima ◽

Julia S. Simoes ◽

Pedro H. N. Panzenhagen ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Storage Temperature ◽

Color Stability ◽

Escherichia Coli O157 ◽

Beef Steaks ◽

High Storage Temperature ◽

Packaged Beef ◽

High Storage

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Reduction of Microorganisms on Beef Surfaces Utilizing Electricity

Journal of Food Protection ◽

10.4315/0362-028x-58.1.35 ◽

1995 ◽

Vol 58 (1) ◽

pp. 35-38 ◽

Cited By ~ 15

Author(s):

DANNY W. BAWCOM ◽

LESLIE D. THOMPSON ◽

MARK F. MILLER ◽

C. BOYD RAMSEY

Keyword(s):

Electrical Stimulation ◽

Salmonella Typhimurium ◽

Electrical Current ◽

Deionized Water ◽

Coliform Bacteria ◽

Aerobic Bacteria ◽

Voltage Level ◽

Total Coliforms ◽

Beef Steaks

The effects of continuous electrical current pulsed electrical current and voltage level on aerobic bacteria total coliforms and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P<.05) coliform bacteria counts by an average of 81% (0.7 log CFU/cm2) compared to untreated steaks. Compared to non-sprayed steaks coliform counts were lower (P<.05) for steaks to which 3 ml of sterile deionized water was applied before electrical stimulation. Steaks subjected to 3 6 12 and 24 pulses (400 v/2.5 cm) reduced (P<.05) S. typhimurium counts compared to those on untreated steaks. A voltage level of 1200 v/2.5 cm reduced (P<.05) the numbers of S. typhimurium by 82% compared to steaks that Received no electrical stimulation. Electrical stimulation reduces numbers of bacteria present on beef surfaces.

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